Stuffed Pears with Meringue Topping
- For the pears
- 4 Bartlett pears
- dry white wine
- organic, zest lemons
- 1 stalk cinnamon
- 1 tablespoon sugar
- 1 tablespoon butter
- 50 grams slivered almonds
- 250 milliliters dark Chocolate sauce
Rinse pears, peel, cut in half and remove cores. Bring wine, lemon zest, cinnamon and sugar to a gentle boil in a large pot. Add pears and cook over low heat for 10 minutes.
Heat butter in a pan and toast almonds until golden. Remove from heat and stir in chocolate sauce.
Add half of the chocolate sauce to pear halves.
For the meringue, beat egg whites until stiff. Sprinkle with sugar and beat until glossy and cut resistant. Using a tablespoon, add meringue to pear halves and bake until golden brown beneath a preheated broiler, watching carefully.
Arrange pear halves on dessert plates and surround with remaining chocolate sauce. Serve.